Sushi and Japanese Dinner for Two or Four at 2G Japanese Brasserie (Up to 43% Off)

2G Japanese Brasserie

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In a Nutshell

Tuna, sea bass, and urchin form rolls and nigiri; the kitchen cooks up entrees of spicy pork belly and roasted lobster

The Fine Print

Expires 90 days after purchase.
Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid for drinks. Valid only from 8-10 p.m.
Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

2G Japanese Brasserie

Seaweed is nature's duct tape—it works as well at holding together rolls of sushi as it does at quickly fixing a mermaid's broken bikini top. Keep it together with this Groupon.

Choose Between Two Options

$35 for $60 worth of sushi and Japanese food for dinner for two

$69 for $120 worth of sushi and Japanese food for dinner for four

At the sushi bar, chefs prep nigiri, sushi, and sashimi, as well as specialty rolls such as the negi toro—bluefin fatty tuna and green onions ($12). Kitchen entrees, on the other hand, include pan-fried catfish ($12), braised lamb shanks ($16), and ramen noodles topped with roasted pork ($12). Groupons are valid only from 8 p.m. to 10 p.m.

2G Japanese Brasserie

A little sauce and a dash of seasoning can make a world of difference. That's something that Tokyo-trained Toshio Oguma takes to heart. At 2G Japanese Brasserie, the sushi chef carefully marinates his fish in everything from soy sauce and rice wine to kombu—a type of kelp—in a preparation method that he and SF Weekly call "old-style," before selecting complementary seasonings. Then come the sauces—sweet sauce brushed over scallops, mirin-sweetened soy sauce on octopus, a spicy mayo on crab and salmon. His menu encompasses sashimi, nigiri, and rolls made with ingredients such as sea urchin and tuna, available a la carte or as part of a chef's choice tasting dinner.

But the sushi bar isn't alone in its use of sauce and spice. Kitchen entrees fold these, as well as local ingredients, into their Japanese classicism, churning out fried yellowtail collar and sizzling chicken hearts on a hot plate—dishes that evoke the atmosphere of an izakaya, or traditional Japanese tavern. Still, certain items bely the French-California training of the head chef. The duck, for instance, fans out across roasted eggplant with a honey-miso reduction spooned overtop, and baby-back ribs bring to mind family cookouts and hours spent soaking in a kiddie pool full of barbecue sauce.